Surinamese-Style Chicken Curry with Roti
with boiled egg, green beans & quick-pickled cucumber
This Surinamese-style spice mix is packed with delicious spices such as turmeric, cumin, fenugreek, cinnamon and chilli. As such, the mix ensures an supreme taste experience!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Chicken thigh fillet
150 g
Potatoes
½ piece
Tomato
1 piece
Onion
1 piece
Garlic
1 piece
Egg
(Contains: Ei)
1 sachet(s)
Surinamese-style spices
½ piece
Cucumber
1 piece
Roti
(Contains: Mosterd, Tarwe)
100 g
Green beans
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
Sugar
200 milliliters
Low sodium vegetable stock
1 tablespoon
White wine vinegar
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 160°C. Finely chop half of the onion and slice the rest into half-rings. Crush or mince the garlic and dice the tomato. Wash or peel the potatoes and cut into rough pieces. Discard the tips of the green beans and then cut in half.
Season the chicken thigh with salt and pepper. Heat the sunflower oil in a deep frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side, then remove from the pan and set aside. In the same pan, fry the onion, garlic and tomatoes for 1 minute.
Prepare the stock. Add the potatoes, stock and Surinamese-style spices to the vegetables and cook for 5 minutes, covered. Add the green beans and the chicken thigh and cook for another 10 minutes, still covered (see Tip).
Tip: if you'd like it to be spicier, add some sambal from your pantry as preferred.
Bring plenty of water to the boil in a saucepan (or use a kettle if preferred). Boil the egg for 8 - 10 minutes, then rinse under cold water and peel off the shell.
Meanwhile, halve the cucumber and scoop out the seeds, then slice into crescents. In a bowl, combine the white wine vinegar with the same amount of water, then add the sugar, cucumber and onion rings. Toss well to combine, seasoning to taste with salt and pepper. Set aside, stirring occasionally. Bake the roti in the oven for 3 minutes.
Serve the potatoes and green beans on deep plates, pour over the sauce and then top with the chicken thigh. Serve with the boiled egg, roti and quick-pickled cucumber.
